Delicious Deviled Eggs Recipe – Laura Vitale

Delicious Deviled Eggs Recipe

Laura Vitale

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Deviled Eggs: This dish’s origin can be seen in recipes for boiled, seasoned eggs as far back as ancient Rome, where they were traditionally served as a first course.

Mom used to make these all the time. I could eat them forever.

Really Delicious

Deviled Eggs dating back to Ancient Rome

Some Deviled Egg History

Deviled eggs (US) or devilled eggs (UK), also known as stuffed eggs, Russian eggs, or dressed eggs, are hard-boiled eggs that have been shelled, cut in half, and filled with a paste made from the egg yolks mixed with other ingredients such as mayonnaise and mustard.[1] They are generally served cold as a side dish, appetizer or a main course, often for holidays or parties. .[2][3] The dish is popular in Europe and in North America.

Deviled eggs are so popular in the United States that special trays are sold specifically for serving them. Prepared and packaged deviled eggs are now available in some U.S. supermarkets. While deviled eggs are sometimes sprinkled with Old Bay Seasoning on the east coast, paprika is more commonly used in the south. Deviled eggs are commonly served at Derby parties in Kentucky.

Making Deviled Eggs

The term “deviled”, in reference to food, was in use in the 18th century, with the first known print reference appearing in 1786. In the 19th century, it came to be used most often with spicy or zesty food, including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity.

Tray of Deviled Eggs

In parts of the Southern and Midwestern United States, the terms “stuffed eggs”, “salad eggs”, and “dressed eggs” are used instead. The term “angel eggs” has also been used in association with fillings with less fat and cholesterol.

Enjoy

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